Chef Ed Cotton Makes Some Mean Fettuccine Bolognese. Here's The Recipe.

Ingredients

• 2 oz extra-virgin olive oil
• Salt and pepper
• 1 pound coarsely ground pork shoulder
• 1 pound coarsely ground veal
• 1 pound coarsely ground lamb
• ground cloves
• 1/2 cup chicken livers
• 1/4 cup fresh sage leaves
• 1/4 cup Fresh Basil leaves
• 1/4 cup fresh parsley leaves
• 1 teaspoon chili flakes
• 1 large onion
• 4 stalks celery
• 1 large carrot
• 1/2 cup red wine
• 6 cups chicken stock
• 6 cups veal stock
• 32 oz whole peeled tomatoes
• 1 bay leaf
• 1/2 stick butter
• 1 cup heavy cream
• 1 cup Parmigiano-Reggiano cheese
• 1 1/2 pounds pasta
• torn basil leaves and Parmigiano-Reggiano